Chocolate Espresso Kahlua Tart Recipes

Steps:

• Preheat oven to 375 degrees.
• Spread hazelnuts in a single layer on a baking sheet.
• Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
• Remove from oven, reduce heat to 325 degrees.
• Rub nuts with a towel to remove skins.
• Cool then finely grind in a food processor.
• In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
• Press into the bottom and up the sides of a 11 inch round tart pan.
• Chill for 30 minutes.
• Place chilled tart shell on a baking sheet and cook for 20 minutes.
• Cool Completely.
• In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
• Melt butter and chocolate in a double boiler.
• Whisk in Kahlua mixture.
• Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
• Remove from heat and let cool completely.
• Using an electric mixer beat cream until you get stiff peaks.
• Whisk egg whites and sugar in a double boiler over simmering water.
• Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
• Remove from heat.
• Whisk on medium speed until soft peaks form.
• On high speed continue to whisk until peaks are stiff and glossy.
• Using a spatula gently fold in chocolate mixture, then whipped cream.
• Spread evenly into cooled tart shell.
• Chill 2 hours or overnight.

Steps:

• Preheat the oven to 375 degrees F.
• To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
• Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
• With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
• Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
• Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
• Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
• Cool on a rack. Serve warm or at room temperature.
• Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.

Steps:

• Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
• Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
• Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
• Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
• Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
• Pipe ganache rosettes, one next to the other, on top of mascarpone to cover.